Optimum Conditions for The Taste of Kanjang Fermented with Barley Bran

This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: , middle temperature: and end temperature: . Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: , middle temperature: and end temperature: . Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: , middle temperature: and end temperature: . Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: , middle temperature: and end temperature: .